Ingredients

Method

• 3 cups oil, for frying
• 160 g baby squid, cleaned
• 180 g rice flour
• ½ t salt
• 50 g Woolworths Cape Malay curry spice, mixed with 50 g flaky sea salt
• ½ cup coconut cream
• a squeeze lime juice
• 1 x 10 cm piece, lemongrass
• 3 lime leaves
• 3 slices ginger
• 2 red chillies
• fish sauce, to taste
• 1 t sugar
• ¼ cup pineapple chutney
• 10 curry leaves, fried
• coriander, to garnish
• 1 red chilli, seeded and finely sliced

Method

Ingredients

1. Heat the oil to 180°C in a large saucepan. Lightly score the squid. Mix the rice flour and salt and lightly dust the squid in this mixture. Fry for 1 minute, then drain on kitchen paper. Toss with the curry salt.

2. Simmer the coconut cream, lime juice, lemongrass, lime leaves, ginger, chillies, fish sauce and sugar for 2 minutes. Allow to stand for 15 minutes, then strain.

3. Divide the coconut broth between 2 bowls, then heap the squid on top and spoon over the pineapple chutney.

4. Garnish with the curry leaves, coriander and chilli.

Find more seafood recipes here. 

Photographs: Elsa Young
Production: Khanya Mzongwana